Why You’ll Love This Recipe
I like this recipe because it transforms basic ingredients into a hearty, flavorful meal in just 30 minutes. The enchilada sauce adds a rich, smoky kick, the beef filling is satisfying, and the gooey cheese ties it all together. It’s one of those dishes I can throw together after a long day and still feel like I’m serving something special.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• 1 lb ground beef
• 1 packet taco seasoning
• 1 cup enchilada sauce
• 8 flour tortillas
• 2 cups shredded cheddar cheese
• Diced onion (optional)
• Chopped cilantro (optional)
Directions
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I preheat the oven to 375°F.
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In a skillet, I cook the ground beef over medium heat until browned and crumbled, then drain off excess fat.
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I stir in the taco seasoning and 1/4 cup of enchilada sauce, letting it simmer for a couple of minutes to blend the flavors.
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I spread 1/4 cup of enchilada sauce in the bottom of a 9×13-inch baking dish.
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I place about 1/4 cup of the beef mixture onto each tortilla, roll it up, and place it seam-side down in the dish.
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I pour the remaining enchilada sauce evenly over the top and sprinkle generously with shredded cheese.
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I bake for 20–25 minutes, until the cheese is melted and bubbly.
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I garnish with diced onion and cilantro before serving.
Servings and timing
This recipe makes 4 servings (about 2 enchiladas per person). It takes me about 10 minutes to prepare and 20–25 minutes to bake, so the total time is roughly 30–35 minutes.
Variations
Sometimes I swap ground beef for ground turkey or shredded chicken for a lighter version. I’ve also added black beans or corn to the filling to bulk it up. If I want extra spice, I mix in diced jalapeños or use a spicier enchilada sauce. For a creamier twist, I drizzle sour cream or a little queso over the top before serving.
Storage/Reheating
I keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, I bake them covered with foil at 350°F for about 15 minutes, or microwave individual portions for 1–2 minutes. These enchiladas also freeze well—I wrap them tightly in foil, freeze for up to 2 months, and bake straight from frozen, adding 10 extra minutes to the cook time.
FAQs
Can I use corn tortillas instead of flour?
Yes, I’ve used corn tortillas and they add a traditional flavor, though I usually warm them first so they don’t tear.
Can I make these enchiladas ahead of time?
Yes, I assemble them earlier in the day, cover the dish, and refrigerate. When ready, I just bake them as directed.
What cheese works best?
I like sharp cheddar for bold flavor, but Monterey Jack or a Mexican blend melts beautifully too.
How do I keep the tortillas from getting soggy?
I make sure not to overload them with sauce inside. Most of the sauce goes on top, which helps the tortillas stay firm.
Can I make this recipe vegetarian?
Yes, I’ve replaced the beef with black beans, refried beans, or sautéed veggies, and it still turns out delicious.
Conclusion
I love these Easy Cheesy Ground Beef Enchiladas because they’re flavorful, hearty, and simple enough for any weeknight. With seasoned beef, melty cheese, and a generous drizzle of enchilada sauce, they’re always a crowd-pleaser. Whether I make them as-is or mix things up with different fillings, this recipe never lets me down.
PrintEasy Cheesy Ground Beef Enchiladas
These easy cheesy ground beef enchiladas are a go-to for busy nights. Perfectly seasoned, smothered in sauce, and topped with melty cheese — ready in 30 minutes!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner, Main Course
- Method: Baking, Oven-Baked
- Cuisine: Mexican-Inspired
Ingredients
1 lb ground beef
1 packet taco seasoning
1 cup enchilada sauce (divided)
8 flour tortillas
2 cups shredded cheddar cheese
Diced onion (optional, for garnish)
Chopped cilantro (optional, for garnish)
Instructions
Preheat oven to 375°F (190°C).
In a skillet over medium heat, cook the ground beef until browned and crumbled. Drain excess fat.
Add taco seasoning and 1/4 cup of enchilada sauce to the cooked beef. Stir well to combine.
Spread 1/4 cup of enchilada sauce in the bottom of a 9×13-inch baking dish.
Spoon about 1/4 cup of the beef mixture onto each tortilla. Roll up and place seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce over the enchiladas and top with shredded cheddar cheese.
Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly.
Serve hot, garnished with diced onion and chopped cilantro if desired.
Notes
Use pre-shredded cheese for convenience or freshly shredded for a meltier texture.
Add black beans, corn, or chopped jalapeños to the beef mixture for variety.
Substitute corn tortillas for a more traditional enchilada version.
These enchiladas reheat well and can be frozen before baking for a make-ahead meal.
